Creamiest Instant Pot Cheeseburger Macaroni

Name: Creamiest Instant Pot Cheeseburger Macaroni
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 tablespoons canola oil; 1 lb ground beef; 1 cup water; 1 small onion; 1 tablespoon minced garlic; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 teaspoon mustard powder; 1 can (10 1/2 oz) cheddar cheese soup; 1 cup chicken or beef broth; 2 cups elbow macaroni; 1 cup sour cream; 1 cup cheddar cheese; 8 oz Velveeta cheese

User Reviews

4.9

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
717 kcal
Course
Main Course
Cuisine
American

Creamiest Instant Pot Cheeseburger Macaroni

Rhea Duncan

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Creamiest Instant Pot Cheeseburger Macaroni you will ever try! The hamburger helper gets reinvented, made entirely using the instant pot, in under 30 minutes for a quick and delicious dinner.

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Ingredients

Servings

3 tablespoons canola oil
1 lb ground beef
1 cup water
1 small onion diced
1 tablespoon minced garlic
1/2 teaspoon salt optional
1/4 teaspoon ground black pepper optional
1 teaspoon mustard powder
1 can (10 1/2 oz) cheddar cheese soup
1 cup chicken or beef broth
2 cups elbow macaroni uncooked
1 cup sour cream
1 cup cheddar cheese shredded
8 oz Velveeta cheese

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Instructions

Set Instant Pot to Saute.
Once the IP is hot, add the oil.
Add the ground beef, to get a nice sear on it. Cook it without breaking it for 1 minute. Break it up using a wooden spoon as it cooks.
Add the diced onion and minced and cook for another 1-2 minutes, stirring occasionally, until the beef is no longer pink.
Optional: Turn instant pot off by pushing the cancel button. Drain grease and return pot.
Add one cup of water to deglaze the pot, use the wooden spoon to scrape any bits and pieces that stuck to the bottom of the pot.
Add salt, pepper, mustard powder, cheddar soup and broth. Stir well until fully combined.
Add uncooked macaroni to the pot and gently push them using a spatula or wooden spoon so they are submerged in the liquid.
Cover and seal the lid. Make sure the valve points to Sealed. Change setting to manual and adjust time to 4 minutes on High Pressure.
Once Instant Pot beeps to show that it's done, wait 5 minutes and after that do a quick release, by changing the position of the valve to Vent. Carefully remove cover and stir.
Remove the lid and set IP to saute.
Add your sour cream and stir to combine.
Turn off the Instant Pot.
Add Velveeta cheese and shredded cheese. Place back the lid for 1 minute, to melt the cheese.
Remove lid and stir slowly to fully combine the cheese into the sauce. Based on preference you can add more cheese. If the sauce is too thick, select Saute and add a little chicken or beef broth, simmer and turn off.
Serve topped with chopped parsley.
When reheating on the stove top, either add some milk, cream or broth, to make it creamier.

Nutrition Information

Show Details

Serving 0g Calories 717kcal (36%) Carbohydrates 47g (16%) Protein 33g (66%) Fat 42g (65%) Saturated Fat 18g (90%) Cholesterol 111mg (37%) Sodium 1274mg (53%) Potassium 800mg (23%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1005IU (20%) Vitamin C 2.1mg (2%) Calcium 441mg (44%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 717 kcal

% Daily Value*

Serving	0g
Calories	717kcal	36%
Carbohydrates	47g	16%
Protein	33g	66%
Fat	42g	65%
Saturated Fat	18g	90%
Cholesterol	111mg	37%
Sodium	1274mg	53%
Potassium	800mg	17%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	1005IU	20%
Vitamin C	2.1mg	2%
Calcium	441mg	44%
Iron	2.4mg	13%